3 new soups!!!

Hamburger Vegetable Italian soup
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1 1/2 pounds of hamburger
1 whole yellow onion diced
3 garlic cloves diced- or 2 tablespoons of crushed garlic from a jar
1/2 a head of celery diced
8 carrots diced
6 potatos diced
2 zuchinni sliced
2 yellow squash diced
1 envelope of liptons onion soup
1 large can of V8-[46 fl oz]
3 cups of water
Italian seasoning
Salt and Pepper
1 small bag frozen peas
1 small bag frozen corn
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spray crock pot with Pam.   In Frying pan brown, Beef, onion and celery along with garlic. I did'nt use any oil I just sprayed my frying pan with Pam.  Drain Beef mixture. Add to crock pot. add all veggies except peas and corn.  Add V8, water and seasonings. Cook on high for 6 to 8 hours. Add peas and corn cook for 30 min. to another hour on low.
{This freezes well, and tastes extra yummy topped with Parmesan or shredded cheese.}  
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Tomato Bisque with meatballs

1 large jar of your favorite spaghetti sauce
2 Jars of water{ from empty sauce jar}
1 box of beef stock
diced onion
3 healthy tablespoons of crushed garlic[less if not a garlic fan]
1 bag of frozen Italian Meatballs
Italian seasoning to taste
1 envelope of spaghetti mix
2 to 3 cups of cooked macaroni
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mix sauce, water, beef stock, diced onion, garlic, Italian seasoning in sprayed crock pot.
whisk in envelope of spaghetti seasoning.  Add frozen meatballs-{ I microwaved mine as directed on package and cut them into 4ths, easier to eat}
cook on low for 8 hours. [ This thickens the longer you cook it.  If you want it to be thicker, add a cup of uncooked pasta 1/2 way through. It will become mushy and break down but it really does thicken the soup.]  Add cooked macaroni 30 minutes before serving.  If you are going to freeze any of the soup, don't add macaroni.  Cook that each time you serve it and add as needed to individual servings. The pasta gets mushy when frozen.  I have also added cooked cheese filled ravioli in the past.  Once again don't freeze  with pasta in soup.Oh and a great topper is garlic croutons, or good old crushed saltines.
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Creamy potato soup
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8 chicken bouillon cubes
10 cups of water
1 envelope of lipton onion soup mix
1/2 head of celery diced
1 yellow onion diced
2 tablespoons crushed garlic
6 to 8 potato's cut into bite size chunks
pepper
2 cups of milk[I used Soy}
1/2 cup butter
1/2 cup wonder flour[ I like this for soup, it doesn't lump}
instant potato's,{ not sure of amount, in process of making this.. I will just add a 1/4 cup at a time to thicken soup at the end.}
Shredded cheese, bacon bits, diced green onions and sour cream- optional
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spray crock pot with Pam. Add bouillon, water, soup mix, garlic, onion, celery, potato's and pepper. Cook on high for 8 hours. Melt butter in microwave, whisk flour into butter.  Add milk to soup mixture. Add flour butter mixture to soup in tablespoons slowly, stirring all the while. Cook on low for 30 more minutes. Add instant potato's as needed to thicken soup. Serve with shredded cheese, bacon bits, green onions and sour cream as desired.
{I am not sure how well this will freeze, I will let you know. I am in the process of making it right now for the first time}.